Smoked Haddock Leek And Potato Soup Recipes

Steps:

• Fry the leeks gently in the butter for 5 minutes then stir in the potatoes.
• Add the milk and stock and season with black pepper; Cover and simmer for 15 minutes or till the potatoes are tender.
• Squash the potatoes a bit with the back of a spoon if you'd like your soup slightly thicker.
• Gently lower the haddock chunks into the pan and simmer gently for five minutes.
• Ladle into bowls and serve with crusty bread.

Steps:

• Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
• Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
• Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn't need salt) and stir in the parsley. Heat through gently, then serve.

Steps:

• Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
• In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.

Steps:

• Put the haddock, onion bouquet garni and water into a large saucepan and bring to a boil.
• Skim the scum from the surface, the cover the pan with a lid.
• Reduce the heat and poach for about 10-15 minutes, or until the haddock flakes easily.
• Lift the poached fish from the pan with a slotted spoon and remove the skin and bones.
• Flake the fish and reserve.
• Return the skin and bones to the pan and simmer, uncovered for 30 minutes.
• Strain the fish stock and return it to the pan.
• Add the potatoes and simmer for about 25 minutes, or until tender.
• Remove the potatoes from the pan with a slotted spoon. Add the milk to the pan and bring to a boil.
• Meanwhile, mash the potatoes with the butter, then whisk into the milk in the pan until thick and creamy.
• Add the flaked fish to the pan and adjust the seasonings.
• Serve sprinkled with chives.

Steps:

• Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
• Take the haddock from the pan and remove the skin and bones.
• Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
• Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
• Add the milk to the fish stock and bring back to the boil.
• Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
• Add the fish and reheat.
• Check for seasoning.
• Just before serving, add the butter in small pieces so that it runs through the soup.
• Serve with chopped parsley on top, accompanied by triangles of toast.

Steps:

• Preheat the oven to 130 C/250°F.
• Cut the tomatoes in half lenghtways and arrange them on a baking sheet, sprinkle with salt and pepper and half of the basil, parsley and thyme. Bake in the oven for two hours until they are wrinkled and dry looking. Let the cool off, and then puree them in a blender.
• Wash the leeks and cut them into inch lenght pieces. Peel and dice potatoes.
• Skin the haddock fillets and chop them into bite-sized pieces.
• Bring stock to boil in large pot and add the tomato puree and stir. Reduce the heat and let simmer for 10 minutes.
• Add the leeks and potatoes and simmer for a further 25 minutes until the potatoes are cooked, but firm.
• Add the remaining herbs, the paprika, haddock and simmer for five minutes. Season with salt and pepper and serve.

Steps:

• Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
• Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.